تطوير جهازمصنع محليا لقياس طراوة لحوم الاغنام وارتباط ذلك بتقييمها الكيماوي والفيزيقي والحسي

الملخص EN

An equipment used to measure sheep meat tenderness was designed and manufactured similar to Warner-Bratzler shear force devices .The device measures cutting force of meat sample strips (10×1.3 cm longitudinal cross-section).

Shear force was measured with stainless steel blade at shear angles 10°.

The blade moves by hydraulic pressure on longitudinal axis of the meat muscle.

Units of measurement appear as psi and were corrected by an equation to get the results as Kg units.

Two types of sheep meat were used: The leg muscles of lambs at 6 months age and leg muscles of aged ewes at 6 years age to show the difference in meat tenderness, and the accuracy of the device.

Many measurements have been taken for comparison.

The chemical parameters used were , myofibrillar fragmentation index (MFI),protein solubility of myofibrillar protein and collagen content.

The physical measurements used were, fragmentation index (FI), water holding capacity (WHC) and fibers diameter.

Sensory evaluation of flavour, juiciness, tenderness and overall acceptance for samples were carried out by a taste panel.

The results showed a positive significant correlation between the chemical, physical and sensory tests with the shear force measured by the developed device.